Skip to main content

Snacks

BAKED CARAMEL CORN
Ingredients:
½ cup pure maple syrup
1 cup butter
2 cups packed brown sugar
1 tsp salt
½ tsp baking soda
1 tsp vanilla
1 cup un-popped corn (to make 6 qt popped corn)
Directions:
Heat oven to 250°. Put popped corn into lightly buttered bowl. Melt butter; add maple syrup, brown sugar, and salt. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan; bake for 1 hour, stirring every 15 minutes. Remove from oven and cool.

MAPLE WALNUT POPCORN
Ingredients:
1 cup maple syrup
9 cups plain air-popped corn
½ cup broken walnuts
Directions:
In a deep 2-quart saucepan over medium heat, heat the maple syrup until it reaches 236° on a candy thermometer. Lightly oil a large roasting pan or large mixing bowl. Add the popcorn and walnuts. Pour the syrup over all. Mix with a large spatula. Let the mixture cool, stirring occasionally. Break off popcorn into clumps to serve. Serves 12.

MAPLE POPCORN/CEREAL/NUT CANDY
Ingredients:
1 Tbsp butter
3 Tbsp water
1 cup maple syrup
3 quarts popped corn (or mixed cereal or nuts)
Directions:
Boil together butter, water, maple syrup. Boil until forms soft ball in cold (not ice) water. Add popped corn or mixed cereal and nuts. Stir briskly until mixture coats popped corn evenly. Continue stirring until cools, when each morsel will be separately coated.

CANDIED POPCORN AND NUTS
Ingredients:
2 cups walnuts or other nutmeats
1 cup sunflower seeds
2 quarts plain popped popcorn
1½ cup sugar
¾ cup maple syrup
½ cup water
4 Tbsp butter
½ tsp salt
1 tsp cinnamon
1 tsp vanilla
Directions: Preheat oven to 350˚. Lightly grease 2 baking sheets. Spread nuts and seeds on a third un-greased baking sheet. Toast nuts and seeds for 7 min., stirring once. Turn off oven. Remove baking sheet, spread popcorn on top of nuts and seeds. Return to oven to keep warm. Bring sugar, maple syrup, water, butter, and salt to a boil in heavy-bottomed pot. Boil, partially covered, until mixture reaches 290˚ on a candy thermometer. Remove from heat, and then stir in cinnamon and vanilla. Quickly transfer popcorn mix to large bowl, and pour in hot liquid. Work quickly, stirring to coat entire mixture. Spread on greased baking sheets and cool for 30 min. break mixture apart; store in plastic bags or tins.

POPCORN BALLS
Ingredients:
2 cups maple syrup
Popped popcorn
Directions:
Maple syrup can be used to make delicious and easy popcorn balls. Boil maple syrup in a 2-quart saucepan to 260°. Then pour the syrup over a batch of popped corn. Butter hands and shape into balls. This will make 12 to 15 popcorn balls.

MAPLE POPCORN SQUARES
Ingredients:
1 cup brown sugar
¼ cup maple syrup
½ cup water
1 tsp salt
1 Tbsp butter
1 quart popped corn
Directions:
Cook sugar, syrup, water, and salt to 280° (brittle). Add butter and cook slowly to 294°. Meanwhile, grind popped corn coarsely through a meat grinder or chop in chopping bowl. When syrup is cooked, remove from heat and stir in popcorn. Pour onto oiled marble between irons. Roll with an oiled rolling pin. Cut into squares or bars. Makes about 3 doz. 2″ squares.

MAPLE DATE BALLS
Ingredients:
2 cups maple syrup
1 Tbsp butter
4 cups rice krispies
1 tsp vanilla
1 lb chopped dates
2 cups chopped nuts
Powdered sugar
Directions:
Cook syrup and butter for 6 minutes. Remove from heat. Add vanilla, nuts. And rice krispies. Cool and roll balls in powdered sugar.

MAPLE NUT DROPS
Ingredients:
2/3 cup maple syrup
1 1/3 cups sweetened condensed milk
2 cups Graham cracker crumbs
1 tsp vanilla
1 cup chopped nuts
Directions:
Preheat oven to 350°; grease cookie sheets. Cook maple syrup and condensed milk in a heavy pan for about 3 minutes, until thickened. Be careful not to scorch. Cool slightly and add graham cracker crumbs, vanilla extract and chopped nuts. Drop from teaspoon onto prepared pans and bake for 15 minutes. Remove from pan at once. Cookies will be hard if over-baked. Store in jar to soften. Be sure to use sweetened condensed milk, as the results will not be the same with evaporated milk.

MAPLE PEANUT CANDY
Ingredients:
2 cup granulated sugar
¾ cup maple syrup
¼ cup water
2 egg whites; beaten
pinch salt
1 tsp vanilla
1 cup peanuts
Directions:
Cook sugar, syrup, and water together until mixture threads from the spoon (230-234°). Beat egg whites with salt in a cold bowl. When they are stiff, beat in syrup gradually. Add vanilla and peanuts. Pour in buttered tins and cool. Cut in squares.

PAGAN-WIIAGIMINAN
(MAPLE NUTS)
Ingredients:
8 oz maple sugar, grated
6 oz water
4 oz hazelnuts, broken
3 oz walnuts
14 oz dried prunes
Directions:
Place maple sugar and water in a pot. Heat slowly without stirring. Take off the heat; drop the walnuts into this hot syrup. Then stir to ensure that all parts are equally coated. Add the hazelnuts and prunes alternately and stir well.
Using a slotted spoon, remove the fruits and nuts from the syrup and allow to cool.
Any leftover syrup can be eaten with bannock.

MAPLE KISSES
Ingredients:
1 cup packed light brown sugar
½ cup sugar
½ cup evaporated milk
¼ cup light corn syrup
1 Tbsp butter
1 tsp maple syrup
1 ½ cup chopped walnuts
Directions:
In 2-quart saucepan over very low heat, heat sugars, undiluted milk, and corn syrup to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring constantly, until temperature reaches 235° or until a small amount of mixture dropped into very cold water forms a soft ball. (This takes about 30 min.) Remove candy mixture from heat. With spoon, beat butter, maple syrup, and nuts into mixture. Quickly drop mixture by teaspoonfuls onto waxed paper; cool on wire racks.

MAPLE CURLS
Ingredients:
½ cup maple syrup
¼ cup butter
½ cup sifted flour
¼ tsp salt
whipped cream
chopped nuts
Directions:
Preheat oven to 350°. Bring maple syrup and butter to a hard boil for about ½ minute. Remove from heat. And add flour and salt. Stir in well. When blended, drop 1 tablespoon dough onto greased cookie sheet, 3 inches apart. Bake 9-12 minutes or until the color of maple sugar. Remove pan from oven. When slightly cooled, remove cookies with spatula. Roll like a crepe, and cool on a rack. Fill with whipped cream and dip ends in chopped nuts at serving time.

MAPLE GRANOLA SNACK
Servings: 32
1 large box (42 oz) old fashioned oatmeal
½ cup wheat germ
½ cup oat bran
½ cup wheat bran
1 Tbsp cinnamon
1 cup each: walnuts, pecans, almonds, coconut
1 cup each: chopped dates, cranberries, raisins
1 cup canola oil
1 cup honey
1 cup maple syrup
1 cup molasses
3 Tbsp vanilla
Directions:
Preheat oven to 350°. In large roasting pan combine oatmeal, wheat germ, oat bran, wheat bran, cinnamon and salt. Mix in chopped nuts. Stir in oil, honey, maple syrup, molasses, and vanilla until everything is well coated. Bake for 30 min, stirring every ten minutes so everything cooks evenly. Add dried fruits of your choice after removing from the oven. You can add more or less oil and sweeteners, depending on your tastes. This granola can be frozen in freezer bags.

CHOCOLATE MAPLE WALNUT PRALINE
Servings: 18
1½ cups walnut pieces
½ cup maple syrup
2 cups granulated sugar
½ tsp fresh lemon juice
2 oz unsweetened chocolate, ¼-inch pieces
Directions:
Preheat the oven to 325°. Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature. Heat the maple syrup in a 1 ½-quart saucepan over medium-heat. When the syrup begins to boil, reduce the heat to medium and continue to boil as it thickens for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use the metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.

Place the sugar and lemon juice in an 8-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar by heating for 10 to 10 ½ minutes over medium-high heat, stirring constantly with a wire whisk to break up and lumps (the sugar will first turn clear as it liquefies, the light brown as it caramelizes). Remove the saucepan from the heat, add the unsweetened chocolate, and stir to dissolve. Immediately and carefully pour the chocolate caramelized mixture over the walnuts, covering all the nuts. Harden at room temperature for at least 30 minutes.
Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet). Use a sharp serrated knife to cut the praline (use a sawing motion) into desired sized pieces. Store the praline in a tightly sealed plastic container until ready to devour.

Skip to toolbar